Name: Sesame & chilli pancakes with tzatziki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 25-30
Cuisine: Asian
Ingredients: 100g gluten-free flour (we used Doves Farm, widely available); 1 egg; 150ml soya yogurt; 1 green and 1 red chilli deseeded and finely chopped; 1 bunch spring onions finely sliced, plus extra to serve; 2 tbsp chopped coriander; 1 tbsp sesame seeds; a little oil for frying; 150g Greek yogurt; 13cm/5in cucumber deseeded and grated; 2 tbsp chopped mint

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Sesame & chilli pancakes with tzatziki

Sesame & chilli pancakes with tzatziki

Good Food team

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Makes 25-30

Easy

Prep: 20 mins - 25 mins

Cook: 15 mins

A star rating of 3.5 out of 5.7 ratingsRate

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A tempting and tasty gluten-free option for your party guests. These are a little like small blinis

Gluten-free

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Parmesan, poppy seed & caraway twists

A star rating of 4.2 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

100g gluten-free flour

(we used Doves Farm, widely available)
1 egg
150ml soya yogurt
1 green and 1 red chilli

deseeded and finely chopped
1 bunch spring onions

finely sliced, plus extra to serve
2 tbsp chopped coriander
1 tbsp sesame seeds
a little oil

for frying

For the tzatziki

150g Greek yogurt
13cm/5in cucumber

deseeded and grated
2 tbsp chopped mint

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Nutrition: per serving

kcal42
fat2g
saturates1g
carbs4g
sugars1g
fibre0g
protein1g
salt0.02g

low

Method

step 1

Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.
step 2

To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.
step 3

Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

Recipe from Good Food magazine, December 2006

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A star rating of 3.5 out of 5.7 ratings

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